Comida Kraft
Recipe Box

Moist Sour Cream Coffee Cake

Prep Time
15
min.
Total Time
1
hr.
Servings

24 servings

Impress guests with this Moist Sour Cream Coffee Cake recipe. Our coffee cake recipe is sure to be your most-requested recipe!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
  • Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.
  • Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

To Double

This recipe can easily be doubled to make 2 cakes. Why not bake one to give to friends and keep one for your family? Just prepare as directed, doubling all ingredients and using 2 pans. Makes 48 servings.

How to Bake in 13x9-Inch Pan

Prepare as directed, using a 13x9-inch pan and reducing the baking time to 30 min. or until toothpick inserted in center comes out clean. No need to remove cake from pan before cutting into pieces to serve.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 210
Total fat 11g
Saturated fat 5g
Cholesterol 40mg
Sodium 105mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 16g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from Made this today and it's ok, somewhat bland. Made this today and it's ok, somewhat bland. If you are going to make this, I recommend checking whether or not it is done after about 50 miutes. I don't know if my oven was running too hot but after cooking it 50 minutes it had over cooked by about 5 minutes. Not sure the tatse of the coffee cake justifies all the work involved to make it. I don't believe I will be making it again.
Date published: 2014-12-02
Rated 5 out of 5 by from Made this recipe last night and ate it this morning. Made this recipe last night and ate it this morning. It was sooo moist and the filling mixture was excellent. I used lowfat sour cream and it still tasted superb. My mom loved it and wants me to make it for her to bring into work on moday. Fantastic recipe. Very big hit. Highly recomended although you might want to double the nut mixture because it is really good.
Date published: 2007-03-22
Rated 5 out of 5 by from So good my entire family loves this cake. So good my entire family loves this cake. The only thing I change is I put the topping all in the middle and it helps keep all the goodness inside. As with anything you bake watch the doneness of the cake because each oven is different. I have used three different ovens because I have made it at different family members houses and it does cook faster in different ovens.
Date published: 2015-09-29
Rated 4 out of 5 by from Yummy, but "topping" burnt in pan I read the other reviews & cut my baking time at least 10-15 minutes...but the cinnamon sugar mixture at the bottom of pan was burnt. Cake was scrumptious, just had to scrape the very top, shiny black part off! I'll make this again, but i'll put all the cinnamon mixture IN the cake & do a glaze or powdered sugar on top next time.
Date published: 2016-10-29
Rated 4 out of 5 by from Excellent flavor. Excellent flavor. Really like the pecans, cinnamon and brown sugar used for the streusel. Would suggest checking for doneness after 45 minutes, not 55, as the recipe suggests. My oven is pretty accurate and after 55 minutes it was a bit over done and on the dry side. I will make this again.
Date published: 2014-07-13
Rated 4 out of 5 by from I woke up this morning craving a coffee cake. I woke up this morning craving a coffee cake. I haven't had one since my mother died 7 years ago. I made this cake this morning. It was a huge hit. My husband loved it and so did I. I used whole wheat flour instead of regular flour though. It came out great. It totally satisfied my craving.
Date published: 2005-01-08
Rated 3 out of 5 by from I liked this recipe and added chocolate chips in the center with the nut and cinnamon mixture to... I liked this recipe and added chocolate chips in the center with the nut and cinnamon mixture to satisfy me sweet tooth. My cake come our very moist but their was not enough mix in this recipe for the cake to come out large enough. So I had a very small bundt cake.
Date published: 2006-03-28
Rated 4 out of 5 by from This was one of the eaiest coffee cakes I've made, and it was a bit hit with the family. This was one of the eaiest coffee cakes I've made, and it was a bit hit with the family. I added cinnamon to the cake batter, as I'm a cinnamon lover, and I used walnuts instead of pecans. Turned out terrific. A nice change from all my breads from the bread machine!
Date published: 2003-08-17
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